Welcome to Scholar Publishing Group

International Journal of Educational Curriculum Management and Research, 2023, 4(4); doi: 10.38007/IJECMR.2023.040404.

Teaching Reform Strategies of a Western Food Service and Management Curriculum Based on National Vocational Student Skills Competition


Yan Zeng

Corresponding Author:
Yan Zeng

Institute of Cultural Tourism and International Exchange, Yunnan Open University, Xuefu Road No.118, Kunming, Yunnan, China


The competition has become an important scale of higher vocational colleges teaching quality. In order to promote the teaching reform strategies to cultivate high-quality comprehensive hotel industry skilled talents the western food service and management course should be changed by a series of measures, such as blending standards of the competition and the unites, integrating curriculum teaching knowledge, innovating teaching objective, reforming teaching form and curriculum evaluation ways, improving teachers' professional ability and building a new mode of university-enterprise cooperation, etc. National vocational student skills competition (For short as "NVSSC") is sponsored by the Ministry of Education. It is an important index of vocational colleges teaching results, is a major work system design and innovation of vocational education, is to show the talent of teachers and students, is a platform to train and select of outstanding skilled students, is the guider which help vocational colleges to construct and reform.


National Vocational Student Skills Competition, Western Food Service, Curriculum, Teaching Reform Strategies

Cite This Paper

Yan Zeng. Teaching Reform Strategies of a Western Food Service and Management Curriculum Based on National Vocational Student Skills Competition. International Journal of Educational Curriculum Management and Research (2023), Vol. 4, Issue 4: 29-34. https://doi.org/10.38007/IJECMR.2023.040404.


[1] Huang Xiaofei. On the promotion of vocational skills competition in higher vocational colleges.(2019) Education and Teaching Forum, 6,117-118.

[2] Gan Ting. Analysis and exploration of the Western Food Banquet Service Skills Competition in higher vocational colleges . (2018)Shi Wu LUNTAN, 3,165-167.

[3] Xia Mengxue. Promote the teaching reform of catering service and management courses in higher vocational colleges with vocational skills competition. (2022).Chinese Food, 5, 81-84.

[4] Wang Wei. Exploration of the teaching reform of Western food Service and Management course based on skills competition. (2021)Journal of Hebei Youth Management Cadre Institute, 7,82-85.

[5] Shen Ping, Ge Feng. Thoughts on the mechanism of diversified skills competition in higher vocational colleges. (2011)Journal of Ningbo Institute of Education, 2, 21-24.

[6] Zhao Qin. Actively participate in the vocational skills competition to improve the students' employment and innovation ability. (2012)Journal of Taiyuan University, 1, 78-81.

[7] Wei Fen. Research on the influence of Vocational Skills Competition on the training of hotel management professionals.(2023) Journal of Huangshan University, 15,112-115.

[8] Zhang Zhi, Yao Na, Tang School, etc. "Promote teaching by competition, promote learning by competition" promotes the exploration and practice of application-oriented talent training. (2020)Journal of Dongguan Institute of Technology,5,126-130.

[9] Wang Tingting. On the promoting effect of national Vocational College Skills Competition on teaching reform and talent training. (2016)Modern Economic Information,21,23-27.

[10] Yuan Tingting. Higher vocational Western food banquet competition: heavy skills more heavy service. (2016)China Tourism News,5,27 (B01).

[11] Liu Dongju, Tang Guoming, Chen Xiaoxi, etc. Research on the Influence of the National Vocational College Skills Competition on Teaching reform and Development.(2015)Vocational and Technical Education,10, 65-68.